Holiday Cookie Countdown: Soft-Batch Browned Butter Spice Snaps

When you were little, did your mom ever buy those Soft Batch Chocolate Chip Cookies from the store? They came in a red package and, for us, it was a super special treat if my mom brought them home. I loved those things more than my Cabbage Patch doll and would do whatever it took to hoard them.

These are kinda like a spice cookie version of those. Super soft and tender with so much flavor packed in courtesy of the browned butter and spices. I will rarely choose a spice cookie over something with chocolate in it, but I did with these. And, true story, I ate them for breakfast for three days in a row. They are ahhhhmazing with coffee.

p.s. When measuring the molasses, it helps to spray the measuring cup with cooking spray first. Then the molasses just falls out!

Add brown sugar, molasses and egg to the cooled butter, beating on medium until well combined. Slowly add flour mixture . Mix until just combined. Refrigerate for 2 hours (up to overnight). Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet. Place 1 inch apart to allow for spreading. Bake for 9-10 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack.

Meet Sugar Mama

Lindsay cooks from her Home on the Range in Kansas. She's won over $100K in recipe contests, but still struggles to please her picky taste-testers, ages 12, 9 and 4. She posts her kid-tested, hubby-approved recipes right here.